Lentil Soup With Vegetables
|Water||1⁄4 Cup (4 tbs) (Husked Whole Wheat)|
|Water||8 Cup (128 tbs)|
|Red lentils||3⁄4 Cup (12 tbs)|
|Celery stalks||2 , minced|
|Minced carrots||1⁄2 Cup (8 tbs)|
|Bell pepper||1 (Red Or Green)|
|Onions||2 Small, minced|
|Oil||1⁄2 Cup (8 tbs)|
|Dried basil||2 Teaspoon|
|Red pepper||To Taste|
Soak the gorgod in water to cover overnight.
The next day, drain and rinse and cover with fresh water.
Add the lentils and cook until well done.
Stir in the celery, carrots, pepper, and one of the onions.
Cook about fifteen minutes longer.
Meanwhile, heat the oil and saute the remaining onion until lightly browned.
Add to the soup along with the salt, pepper and basil.
If the soup is too thick, add water to give a proper soup consistency.